Caramel Pecan Cinnamon Bread


For “bread:”

3 to 6 Plain Cali’flour Crusts (depends on baking pan size)
½ c roasted, chopped pecans
egg white wash

    For Low Carb Caramel Sauce:

    ½ c unsalted butter
    ¾ c heavy cream
    ⅓ c granulated sweetener
    1 pinch of salt
    ½ t Xanthan Gum

      For Filling:

      ½ c low carb sweetener
      2 t ground cinnamon
      2 T butter, room temperature

        Caramel Pecan Cinnamon Bread

        Prepare Sauce

        On the stove top in a saucepan over medium-low heat, warm together butter, heavy cream, salt, and the granulated sugar. Stir frequently and bring to a boil (increasing heat if needed). Reduce heat and add xanthan gum. Simmer until the sauce thickens for about 5 to 10 minutes. Remove from heat and set aside.

        Prepare Filling

        In a bowl, mix all filling ingredients together until combined. Set aside.

        Assemble Cinnamon Bread

        Preheat oven to 375. Spread cinnamon filling over each crust to cover one side. Fold the crust over on top of the filling then a second time to fit the height of the pan used. The bread pan used in this recipe needed 6 crusts folded in half two times. Prime the bottom of the pan with caramel sauce then sprinkle with pecans. Layer the crusts on their sides to fill the pan. Brush the top with egg white wash. Place in oven and bake for 25-30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Place platter on top of bread pan, invert and remove baking pan. Serve with additional butter and sauce. Enjoy!

        (12 servings)

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